Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse zucchini, trim the ends, cut in half lengthwise, and slice into about 16 spears per zucchini; season lightly with salt.

In a bowl, whisk an egg; in another bowl, combine Parmesan cheese, garlic powder, and optional red pepper flakes.

Dip each spear into the egg, let excess drip off, then coat in the Parmesan mixture and lay on the baking sheet.

Bake for about 20 minutes or until golden brown and crispy, flipping halfway.

Allow to cool slightly before serving with keto-friendly dips.